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Vitamin D-enhanced pork meat consumers’ purchase intention: an exploratory case study in Spain

Brazilian Journal of Food Technology, 2021, Vol.24 [Peer Reviewed Journal]

This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 1981-6723 ;EISSN: 1981-6723 ;DOI: 10.1590/1981-6723.10520

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  • Title:
    Vitamin D-enhanced pork meat consumers’ purchase intention: an exploratory case study in Spain
  • Author: Panea, Begoña ; Ripoll, Guillermo
  • Subjects: Consumer ; Diet ; FOOD SCIENCE & TECHNOLOGY ; Irradiation ; Mushroom ; Survey ; Vitamin D deficiency
  • Is Part Of: Brazilian Journal of Food Technology, 2021, Vol.24
  • Description: This paper investigated if Spanish consumers would be willing to consume vitamin D-enhanced pork meat from animals fed on mushrooms treated with ultraviolet (UV) light. The questionnaire briefly explained the context of the study (vitamin D deficiency) and asked the consumers to choose answers with which they were most in agreement (non-enriched meat, enriched meat with synthetic vitamin D or enriched meat with vitamin D from UV-irradiated mushrooms). A survey was conducted to 400 non-vegan nor vegetarian consumers in Aragón (Spain) by direct invitation. Sampling was carried out in a random and stratified manner, by province, gender and age group using the Aragón population data for 2017 (INE). Some sociodemographic, health and consumption habit data were requested. Most consumers preferred non-enriched meat. Treatment with UV-irradiated mushrooms was rejected by most consumers, and the consumers who presented any willingness to buy meat enriched with UV-irradiated mushrooms were in the youngest age group.
  • Publisher: Instituto de Tecnologia de Alimentos - ITAL
  • Language: Portuguese;English
  • Identifier: ISSN: 1981-6723
    EISSN: 1981-6723
    DOI: 10.1590/1981-6723.10520
  • Source: SciELO
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